I make paninis all the time now that I have an electric panini grill. Even though they’re really just a glorified grilled cheese sandwich, I get raves every time I make them for family and friends. This particular recipe is a good example of simple ingredients that yield tasty results: turkey breast, roasted red peppers, melty cheese, grilled bread. YUMM! 

I made a few minor substitutions based on what I had in the fridge…the sandwich is basically the same, though. Instead of jack cheese and watercress, I used sharp white cheddar and a handful of peppery arugula. A dab of Dijon mustard adds a slight zing to the sandwich. I layered the ingredients on sliced Rustic Wheat Bread from Portland French Bakery (available at many Portland area markets).

This sandwich calls for roasted red peppers, one of my favorite panini ingredients. I love the smoky, slightly sweet flavor that it brings to a sandwich. If you don’t have freshly roasted turkey breast, splurge and get the best sliced deli turkey you can find. Smoked turkey would also work great here.

If you don’t have a panini grill, just make it in a pan like you would a regular ol’ grilled cheese sandwich…but be careful when flipping the sandwich so the ingredients don’t fling out all over the place. For more info on my electric panini grill, check out my Panini Grill post.

Note: the recipe is for one panini so make sure you get enough ingredients if making more than one sandwich.

Turkey and Roasted Red Pepper Panini
-recipe from Williams-Sonoma.com

Taleggio cheese adds richness to our turkey panini. Produced in Italy’s Lombardy region, this cow’s milk cheese boasts a nutty, fruity flavor. Makes 1 sandwich.

2 slices country-style bread, each 1/2 inch thick
Olive oil for brushing
2 Tbs. mayonnaise
3 thin slices roasted turkey breast
2 Tbs. julienned roasted red bell pepper
1 slice taleggio or jack cheese
1/4 cup watercress, stemmed
Salt and freshly ground pepper, to taste

Preheat an electric panini maker according to the manufacturer’s instructions.

Brush one side of each bread slice with olive oil. Lay the slices, oiled side down, on a clean work surface. Spread the top of each slice with 1 Tbs. mayonnaise. Place the turkey on one slice and top with the bell pepper, cheese and watercress. Season with salt and pepper. Top with the other bread slice, oiled side up.

Place the sandwich on the preheated panini maker and cook according to the manufacturer’s instructions until the bread is golden and the cheese is melted, 3 to 5 minutes.

Transfer the sandwich to a cutting board and cut in half. Serve immediately. Serves 1.

Williams-Sonoma Kitchen.

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Tags: cheese, electric panini grill, lunch, panini, panini press, roasted red peppers, turkey and roasted red pepper panini, turkey sandwich

I ran across this recipe for Chinese Noodle and Chicken Salad the other day and thought it would be a great pasta salad dish to make for the weekend: tender noodles, crunchy snow peas and a creamy, peanutty Asian-inspired dressing. Yumm! Husband loved it, too. 

You’ll notice that this recipe serves 20 people, which is great for a potluck or when feeding a crowd. I didn’t need to serve that many so I made half a recipe. Heck, you could even make a 1/4 recipe if you wanted to (you’re on your own with the math).

For the salad, feel free to roast your own chicken or buy one at the grocery store (I used a Costco roasted chicken). Also,  I wanted to bump up the veggie content of the salad so I added about a half bag of shredded cole slaw mix (cabbage and carrots). If you can’t find snow peas or they’re expensive, you could substitute a whole bag of shredded coleslaw mix (for a half recipe of the noodle salad) and some thinly sliced red bell pepper.

For the dressing, I added a tablespoon or so of chopped fresh ginger to the other ingredients and processed until smooth. I liked the extra flavor and zing that the nobby root added. 

Chinese Noodle and Chicken or Turkey Salad
-recipe from Bon Appétit Magazine

Leftover roasted chicken or turkey makes this rendition of a popular salad a snap to prepare. It’s made spicy by combining chilies with linguine, green onions, snow peas, cilantro and a peanut dressing.

Yield: Serves 20

Salad
2 pounds linguine
1/4 cup oriental sesame oil
2 2 1/2-pound roasted chickens, skinned, boned, shredded or 12 cups cooked turkey
4 bunches green onions, sliced
2 bunches fresh cilantro, chopped
4 jalapeño chilies, seeded, deveined, minced
1 1/4 pounds snow peas, stringed, thinly sliced lengthwise

Dressing
1 cup soy sauce
1/2 cup creamy peanut butter (do not use old-fashioned style or freshly ground)
1/2 cup rice vinegar
1/2 cup oriental sesame oil
2 tablespoons sugar
1 tablespoon fresh ginger, chopped

Napa cabbage leaves

For salad:
Cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse with cold water to cool; drain well. Transfer to large bowl. Add sesame oil; toss to blend. Mix in chicken or turkey, onions, cilantro and chilies.

Cook snow peas in medium saucepan of boiling salted water until just crisp-tender, about 1 minute. Drain. Rinse with cold water to cool; drain well. Mix into salad.

For dressing:
Combine soy sauce, peanut butter, vinegar, sesame oil, sugar and ginger in processor; blend until smooth.

Pour dressing over salad and mix with hands to blend well. (Can be prepared 1 day ahead. Cover and refrigerate.) Line large platter with Napa cabbage leaves. Mound salad over and serve.

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Tags: Chinese Noodle and Chicken or Turkey Salad, cilantro, feeding a crowd, green onions peanut butter, jalapeno chilies, Pasta, potluck, rice vinegar, sesame oil, snow peas, soy sauce

On Christmas Eve, I’ll be singing at an evening service at our church so I’ll need something already made to serve for dinner when we get home. This recipe for Turkey Rice Soup with Sausage will make a perfect Christmas Eve meal! I’ll make it a day ahead (minus the rice), bring it to a simmer when we get home from church on Christmas Eve, add the rice, let it cook until tender and serve. 

If you like Cajun gumbos and jambalayas, you’re going to love this soup! While not as rich-tasting as a traditional, more labor-intensive gumbo, this hearty soup delivers good gumbo-like flavor without some of the fuss (like making a roux, a cooked flour and fat mixture that thickens soups, sauces and gravies). The recipe calls for andouille sausage (prounounced  ahn-DWEE), a spicy smoked sausage used in Cajun cooking. Enjoy!

Serving Note: this soup is best served as soon as the rice is tender. As the soup sits, the rice soaks up the broth and becomes more like a jambalaya than a soup.

Turkey Rice Soup with Sausage
-Recipe from FoodandWine.com

Make this super-quick gumbo when you crave the hearty flavors of the Cajun classic but don’t have time to make the roux. Makes 6 servings.

2 tablespoons vegetable oil
1 large onion, coarsely chopped
1 large green bell pepper, coarsely chopped
3 medium celery ribs, coarsely chopped
2 large garlic cloves, minced
3/4 cup long-grain rice (about 4 1/2 ounces)
2 bay leaves
3/4 teaspoon dried thyme
1/8 teaspoon crushed red pepper
Salt
4 cups Turkey Stock (recipe below) or chicken broth
One 28-ounce can whole peeled tomatoes with their juice
1 tablespoon tomato paste
1/2 pound andouille sausage, cut into 1/2 -inch slices
2 cups diced cooked turkey (about 1/2 pound)

Heat the vegetable oil in a large saucepan. Add the onion, pepper, celery and garlic and cook over moderately high heat, stirring occasionally, until softened, about 10 minutes.

Add the rice, bay leaves, thyme, crushed red pepper and 1 teaspoon of salt and stir to coat the rice with the oil. Add the Turkey Stock, tomatoes and tomato paste, breaking up the tomatoes against the side of the pot. Bring to a boil, cover and cook over moderately low heat until the rice is almost tender, about 15 minutes. 

Meanwhile, heat a medium skillet. Add the andouille and cook over high heat until browned, 2 to 3 minutes per side. Add the sausage and turkey and cook until the turkey is heated through and the rice is tender. Discard the bay leaves and season with salt. Ladle the soup into bowls and serve.

Turkey Stock
-recipe from FoodandWine.com

Makes about 3 quarts.

Carcass from a large turkey, cut or broken into 4-inch pieces
4 quarts water
3 carrots, cut into 2-inch pieces
3 celery ribs, cut into 2-inch pieces
2 medium onions, quartered
4 unpeeled garlic cloves
5 thyme sprigs
1 small bunch of flat-leaf parsley
2 bay leaves, broken

Put the turkey bones in a large stockpot, cover with the water and bring to a boil, skimming occasionally. Add the vegetables and herbs and cook over low heat, partially covered, for 2 hours. Strain the stock, pressing down on the solids. Refrigerate for up to 3 days or freeze for up to 3 months.Skim off the fat from the surface before using.

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Tags: Cajun, gumbo, sausage, soup, Turkey Rice Soup with Sausage

If you’ve got leftover bird to use up or you just need a good chili recipe, you’ve got to try this White Turkey Chili. After his first bite, Husband exclaimed, “Now that’s a reason to get a turkey!” ‘Nuf said.

The recipe calls for fresh jalapeno and fresh or roasted Anaheim chilies. Since I didn’t have those ingredients and didn’t feel like going to the store, I substituted one 12-oz. jar of Salsa Verde which had tomatillos, green chilies, onion and jalapenos in it. I also used 2 teaspoons dried oregano instead of the fresh oregano. If you don’t have turkey, cooked chicken would work just as well.

I cooked the chili in a pot on the stove for 20-30 minutes instead of in a crockpot. If you use the stovetop method, be sure to stir the chili every few minutes after adding the cornmeal/broth mixture so the chili thickens properly and doesn’t get lumpy. Serve with a big dollop of sour cream your favorite chili fixins’. Enjoy!

White Turkey Chili
-recipe from Williams-Sonoma kitchen

Made with chunks of cooked turkey, this hearty chili is a wonderful way to use up leftovers from the Thanksgiving feast. Fresh-baked corn bread is the perfect accompaniment. Serves 6 to 8.

2 Tbs. olive oil
1 large yellow onion, diced
Salt and freshly ground pepper, to taste
2 tsp. toasted ground cumin
5 garlic cloves, minced
1 jalapeño, seeded and minced
1 lb. Anaheim chilies, roasted, peeled and diced, or 3 cans (each 7 oz.) whole fire-roasted Anaheim chilies, diced
4 to 4 1/2 cups low-sodium chicken broth, warmed
1 lb. diced cooked turkey
3 cans (each 15 oz.) cannellini beans, drained and rinsed, or 4 1/2 cups cooked white beans, drained
2 Tbs. minced fresh oregano
1/3 cup minced fresh cilantro
1/4 cup cornmeal
Shredded jack cheese, sour cream and lime wedges for serving

In a large sauté pan over medium heat, warm the olive oil. Add the onion, season with salt and pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Add the cumin, garlic and jalapeño and cook, stirring, for 30 seconds. Stir in the chilies and 3 1/2 cups of the broth, then transfer to a slow cooker. Stir in the turkey, beans, oregano and cilantro.

Put the cornmeal in a small bowl and slowly whisk in 1/2 cup of the broth. Stir the cornmeal mixture into the turkey mixture. Cover and cook on high for 3 hours according to the manufacturer’s instructions. Thin the chili with more broth if needed.

Ladle the chili into warmed bowls. Serve with cheese, sour cream and lime wedges.

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Tags: chicken broth, chili, green chilies, jalapeno, leftover turkey, turkey chili, white bean, white turkey chili

For me, a turkey dinner is nice for one meal (or maybe 2 meals…MAX). What I enjoy even more than the epic turkey feast is turning the leftover turkey into other meals, like enchiladas or soup. This recipe for New Mexico Turkey-Tortilla Soup is not only easy to make, but it’s delicious and a perfect use for the leftover bird.

The dried ancho chile can be found in the Hispanic section of your grocery store…I found mine at Winco. I added 1 teaspoon of ground cumin to the simmering tomato-base soup. Corn would also be a nice addition. The tortilla strips are easy to make and add good flavor but the soup will still be good if you substitute crushed tortilla chips instead…just buy the best, freshest ones you can find.

New Mexico Turkey-Tortilla Soup
-recipe from The New Thanksgiving Table by Diane Morgan

This soup is simply amazing. With a completely different flavor profile than the Thanksgiving meal, it makes a fabulous Thanksgiving leftover. The thick broth is smoky-flavored and deeply rich from the addition of the ancho chile. It’s not spicy hot, just bright tasting. Serve the soup in shallow bowls and pile high the crisp corn tortilla strips for a crunchy garnish. Serves 6.

Canola oil for frying

Six 6-inch corn tortillas, halved and cut crosswise into 1/4-inch strips
1 dried ancho chile, stemmed and seeded
1 white onion, chopped
3 cloves garlic, chopped
1 can (28 ounces) peeled, whole plum tomatoes, drained
4 cups canned low-sodium chicken broth
2 cups shredded roast turkey
kosher or sea salt
1 large avocado, halved, pitted, flesh scooped out, and cut into 1/2-inch dice
6 ounces (1 1/2 cups) Mexican Queso Fresco cheese, crumbled, or shredded Monterey Jack
1/3 cup lightly packed cilantro leaves
lime wedges for serving

Pour the oil into an 8-inch heavy saute pan to a depth of 1/2 inch. Place over medium-high heat until the oil is shimmering (350 degrees F on a deep-frying thermometer). In small batches, fry the tortilla strips, stirring them around, for about 1 minute until pale golden. (The oil will stop bubbling once they are crisp.) Using a slotted spoon, transfer the tortilla strips to a plate lined with paper towels. Reserve the oil.

Meanwhile, soak the chile in a small bowl of hot water for about 10 minutes until softened. Drain. Tear the chile into pieces. Set aside.

In a 6-quart saucepan, heat 2 tablespoons of the tortilla frying oil over medium heat. Add the onion and garlic and saute, stirring frequently, for about 5 minutes until soft but not browned. Remove from the heat. Transfer the onions and garlic to a blender. Add the chile and the tomatoes. Blend to a smooth puree. Pour the puree back into the saucepan and return to medium heat. Add the stock or broth and bring to a simmer. Cover the pan and simmer the soup for 30 minutes. Stir in the shredded turkey. Taste and season with salt.

To serve, divide the avocado and cheese among 6 warmed shallow bowls. Ladle the soup over top and garnish with the tortilla strips and cilantro. Serve with lime wedges to squeeze over the top.

Do Ahead: The soup, without the turkey added, can be made up to 2 days in advance. Reheat gently and add the turkey just before serving.

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Tags: ancho chile, chicken broth, Christmas, holidays, leftovers, New Mexico, roast turkey, Southwestern, Thanksgiving, tortilla soup

Make your friends happy by bringing these delicious Asian Lettuce Wraps to the next gathering. They’ve got loads of flavor and are super easy to make. I guarantee you won’t have any leftovers, which is kind of a bad thing since they’re so good.

I substituted ground turkey (93% lean) for the ground beef, and used Romaine lettuce leaves since the store I was at didn’t have Boston lettuce. I had some ginger in the fridge that was already minced so I used that instead of grated ginger. For something a bit heartier, serve the cooked meat mixture over rice. Enjoy!

Asian Lettuce Wraps
-recipe from Sunny Anderson, Food Network

Makes 4 servings.

1 head Boston lettuce, leaves separated, cleaned and dried
2 teaspoons vegetable oil
1 pound ground beef (I used ground turkey)
2-inch piece ginger, peeled and finely grated
2 scallions, chopped
2 cloves garlic, minced
2 tablespoons soy sauce
1 teaspoon red pepper flakes
1/4 cup hoisin sauce
1/4 cup chopped peanuts
Salt and freshly ground black pepper

In a skillet over medium-high heat, add the vegetable oil and saute beef until brown. Stir in ginger, scallions, garlic, soy sauce, red pepper flakes, and hoisin and cook for 1 minute. Remove from the heat and stir in the peanuts. Season with salt and pepper and serve warm wrapped in lettuce cups.

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Tags: Appetizer, Asian, Boston lettuce, ginger, green onions, ground beef, ground turkey, hoisin sauce, peanuts, red pepper flakes, scallions, soy sauce

If you like mushrooms, you’re going to LOVE this risotto! Like all risotto recipes, it does take some effort but, boy, is it worth it: it’s hearty, earthy and delicious!

I basically followed the recipe with a few minor substitutions. I used turkey Italian sausage and substituted Marsala wine for the Madeira. For the mushrooms, I used 6 oz. portobello, 8 oz. crimini and 4 oz. shiitake…a total of 18 ounces. I sauteed the onion and garlic in 4 tablespoons (1/2 stick) of butter instead of a whole stick. If you can’t find Asiago cheese, just use Parmesan. A drizzle of truffle oil would put this risotto over the top!

Italian Sausage and Wild Mushroom Risotto
-recipe from Bon Appétit Magazine from Tuscany, Salt Lake City, UT

At the restaurant, this dish is served as a starter. It would also make a great main course for four. Makes 8 first-course servings.

2 tablespoons olive oil
1 pound Italian sweet sausage, casings removed, crumbled into 1/2-inch pieces
8 ounces portobello mushrooms, stemmed, dark gills scraped out, caps diced
10 ounces fresh shiitake mushrooms, stemmed, diced
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
1 1/2 cups Madeira (I used Marsala)

6 cups chicken stock or canned low-salt chicken broth
1/2 cup (1 stick) butter (I used 1/2 stick, or 4 tablespoons)
1 large onion, chopped
4 garlic cloves, minced
2 cups arborio rice or other medium-grain rice (about 13 ounces)
1 cup freshly grated Asiago cheese

Heat oil in large nonstick skillet over medium-high heat. Add sausage and sauté until beginning to brown, about 3 minutes. Add all mushrooms, thyme, and oregano and sauté until mushrooms are tender, about 10 minutes. Add 1/2 cup Madeira; boil until almost absorbed, about 1 minute. Set aside.

Bring stock to simmer in large saucepan; remove from heat and cover to keep hot. Melt butter in heavy large pot over medium-high heat. Add onion and garlic and sauté until onion is translucent, about 5 minutes. Add rice; stir 2 minutes. Add remaining 1 cup Madeira; simmer until absorbed, about 2 minutes. Add 1 cup hot stock; simmer until almost absorbed, stirring often, about 3 minutes. Continue to cook until rice is just tender and mixture is creamy, adding more stock by cupfuls, stirring often and allowing most stock to be absorbed before adding more, about 25 minutes. Stir in sausage mixture. Season to taste with salt and pepper. Transfer to serving bowl. Pass cheese separately.

Tags: arborio, Asiago cheese, chicken broth, Italian, italian sausage, Madeira, Main Dish, Marsala, onion, oregano, portobello mushrooms, rice, risotto, shiitake mushrooms, Side Dish, thyme, wild mushrooms

If you’re looking for a new recipe to make for Cinco de Mayo (or any Mexi-themed meal), try these Quick Turkey Enchiladas! They’re super easy to make and quite tasty!

I made a few substitutions based on what I had on hand, such as using a shredded Mexican Four Cheese Blend instead of Monterey Jack cheese. I also used 7 medium soft-taco size flour tortillas instead of corn tortillas because I forgot to get ‘em at the store (whoops!). The flour tortillas worked fine but I would’ve preferred the corn variety. I also skipped the jalapenos because I used a spicy enchilada sauce.

My flour tortillas were soft and pliable so I didn’t need to microwave them before filling and rolling. I spread a little enchilada sauce in the baking dish before adding the filled tortillas, and skipped spraying them with cooking spray. I baked the enchiladas until bubbly (20-30 minutes). Olé! 

Quick Turkey Enchiladas
- recipe from America’s Test Kitchen 30 Minute Suppers (Spring 2009)

Adding cheese to the warm turkey binds the mixture together, making assembly quick and easy. Serves 4.

1 Tablespoon olive oil
1 onion, chopped fine
2 garlic cloves, minced
1 pound ground turkey
3 cups shredded Monterey Jack cheese
2 1/2 cups red enchilada sauce (see note)
1/4 cup drained pickled jalapenos, chopped
1/2 cup chopped fresh cilantro
Salt and pepper
10 (6 inch) corn tortillas

Adjust oven rack to middle position and heat oven to 400 degrees. Grease a 13- by 9-inch baking dish. Heat oil in large skillet over medium-high heat until shimmering. Add onion and cook until lightly browned, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in turkey and cook until no longer pink, about 5 minutes. Stir in 2 cups cheese, 1/2 cup enchilada sauce, jalapenos, and cilantro. Season with salt and pepper.

Stack tortillas on plate, wrap with plastic, and microwave until pliable, about 1 minute. Top each tortilla with 1/4 cup of turkey mixture and roll tightly. Place seam-side down in pan and spray lightly with cooking spray. Top with additional 1 cup enchilada sauce and remaining cheese; cover with foil. Bake 10 minutes, remove foil, and continue baking until cheese is completely melted, about 5 minutes longer. Serve, passing remaining heated enchilada sauce at table.

Test Kitchen Note: You will need two 10-ounce cans of enchilada sauce for this recipe.

Tags: corn tortillas, enchiladas, ground turkey, Monterey Jack cheese, onions, Quick Cooking, red enchilada sauce, turkey

I made this soup recently when I was hankering for a hot bowl of soup to chase away the winter blahs. It’s simple yet hearty and delicious.

I loved the combination of turkey kielbasa and smoked paprika, both of which added rich and smoky flavors to the soup. I also added some chopped carrots and diced tomatoes for extra color and flavor. Serve the soup with crusty bread and you’ve got a perfect meal for a dreary Pacific Northwest day!

Kielbasa, Kale and Barley Soup
-recipe from Oregonian FOODday, (December 1, 2009)

This robust, sausage-laden soup definitely fits the bill. It’s filling, flavorful and healthful, too, so you don’t have to feel guilty about tucking into a big bowl.

To keep the fat content low, we used turkey kielbasa instead of regular kielbasa. Then we added barley for its fiber and toothsome texture. Potatoes and kale add loads of vitamins A and C — about double the recommended daily allowance — as well as iron and calcium. This recipe makes a big batch, so you’ll have plenty to stash in your freezer for another rainy day. Makes 8 servings

1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
Kosher salt and freshly ground black pepper
8 cups chicken broth
1/2 cup pearl barley
1 bunch lacinato kale (also called dinosaur kale or cavalo nero) or chard, ribs removed, leaves chopped
4 yukon gold or new potatoes, diced
14 ounces turkey kielbasa, split in half lengthwise and cut into 1/4-inch pieces
1/2 teaspoon smoked paprika (see note below)

Heat the olive oil in a large, heavy-bottomed soup pot or Dutch oven over medium-low heat. Add the onions and garlic and sauté, stirring frequently, for 5 minutes.

Add the broth and barley, and season with salt and pepper to taste. Bring to a boil and cook barley for 15 minutes. Add the kale and potatoes and cook for another 15 minutes, until potatoes are almost tender.

Stir in the kielbasa and smoked paprika and cook until sausage is heated through and potatoes are tender when pierced with a fork, about 5 minutes more.

Note:Spanish smoked paprika, also called pimentón de la Vera, comes in three varieties: sweet (dulce), medium-hot (agridulce) and hot (picante).

From Linda Faus, FOODday test kitchen director

Tags: barley, chicken broth, garlic, kale, potatoes, smoked paprika, turkey kielbasa

If you’re ever in that What To Do With The Leftover Turkey quandary then you must make Turkey Chowder with Wild Rice, Crimini and Pancetta. After consuming several bowls of this hearty, satisfying chowder, Husband remarked,” This soup is awesome! It’s like an entire turkey dinner in a bowl.” My mom even declared it to be the best turkey soup she’s ever eaten. Well then, how do you top that?

Sweet corn, earthy mushrooms and wild rice give this soup loads of flavor. I cut down on the butter, substituted chopped onions for shallots, added a little Marsala wine, and used only 1/4 cup of heavy cream. I also used about 1 cup of leftover gravy, too. To save some money, I used only one 4-oz. package of pancetta because because they were almost $4 a package. To be honest, I really couldn’t taste the pancetta in the soup (maybe using the full amount would make a difference). Next time, I’d skip the pancetta all together or try using regular bacon in place of the pancetta (bacon is less expensive than pancetta). If you don’t have turkey, use leftover roast chicken. Enjoy!

Turkey Chowder with Wild Rice, Crimini, and Pancetta
-recipe from epicurious.com

For extra flavor, add leftover (plain) gravy or stuffing to the soup. If using stuffing, stir in one to two cups half an hour before the end of the cooking time. If using gravy, add it just before the soup’s done. Makes 8 main-course servings.

2 1/2 cups water
3/4 cup wild rice (about 5 ounces), rinsed, drained
1/4 teaspoon salt

1 tablespoon vegetable oil
2 3-ounce packages sliced pancetta (Italian bacon), diced
12 ounces crimini (baby bella) mushrooms, sliced (about 5 1/2 cups)
1/4 cup ( 1/2 stick) butter
2 carrots, diced
2 celery stalks, chopped
1/2 cup chopped shallots
1/3 cup all purpose flour
10 cups Turkey Stock (recipe below)
1 teaspoon dried crushed rosemary
2 to 4 cups chopped cooked turkey meat (reserved from carcass)
1 1/2 cups frozen corn kernels
1 cup heavy whipping cream

Chopped fresh Italian parsley

Bring 2 1/2 cups water, rice, and 1/4 teaspoon salt to boil in medium saucepan. Reduce heat to low, cover, and simmer until rice is tender but still firm to bite, 45 to 60 minutes (time will vary depending on variety of rice). Drain; set aside.

Heat oil in heavy large pot over medium heat. Add pancetta and cook until browned, stirring often, about 8 minutes. Using slotted spoon, transfer pancetta to paper towels to drain. Add mushrooms to pot and cook until beginning to brown, about 8 minutes. Transfer to medium bowl. Add butter to same pot. Add carrots and celery. Cover; cook until vegetables begin to soften, stirring often, about 5 minutes. Add shallots; stir until soft, about 2 minutes. Sprinkle flour over and stir 1 minute. Return mushrooms to pot. Mix in Turkey Stock and rosemary; bring to boil, stirring occasionally. Reduce heat to medium-low, partially cover, and simmer 15 minutes.

Add rice, pancetta, turkey meat, and corn to soup. Simmer to blend flavors, about 10 minutes. Stir in cream. Season to taste with salt and pepper. DO AHEAD: Can be made 3 days ahead. Cool slightly. Chill uncovered until cool. Cover and keep chilled. Rewarm over medium heat before serving.

Divide soup among bowls, sprinkle with parsley, and serve.
 
Turkey Stock
This excellent, all-purpose broth can be made three days ahead; keep it covered and chilled. Makes 10 cups.

2 tablespoons vegetable oil
1 large onion, chopped
1 large carrot, chopped
1 celery stalk with leaves, chopped
1 carcass with skin from one 12- to 15-pound turkey; meat removed and reserved, carcass broken into pieces
4 quarts (about) cold water
4 fresh Italian parsley sprigs
1/2 teaspoon dried thyme
1/4 teaspoon whole black peppercorns
1 bay leaf

Heat oil in large pot over medium heat. Add onion, carrot, and celery. Cover; cook until vegetables begin to soften, stirring occasionally, about 5 minutes.

Place turkey carcass pieces in pot and add enough cold water to cover bones (about 4 quarts).

Bring mixture to boil and skim any foam from the surface.

Add parsley, thyme, peppercorns, and bay leaf. Reduce heat to low, cover with lid slightly ajar, and simmer 3 hours.

Strain stock into large bowl, pressing on solids in strainer; discard solids. Let stock stand 10 minutes; skim off fat. Boil to reduce to 10 cups or add water to measure 10 cups. Season with salt and pepper.

Tags: chowder, cimini mushrooms, holiday meal, holidays, leftover turkey, pancetta, soup, turkey, wild rice